Garlicky Chicken Broth
(Total Time: 2¼ HOURS| Serves: 12)
Ingredients:
1 (3-4-pound) grass-fed chicken bones
3 peeled and cut in half medium carrots
3 chopped celery ribs
1 medium quartered skin-on yellow onion
6 lightly smashed garlic cloves
1 bay leaf
8-10 peppercorns
½ cup mixed fresh herbs (sage, rosemary, thyme and or parsley)
1 tbsp. apple cider vinegar
Salt, to taste
Filtered water (as required)
Directions:
In the pot of Instant Pot, add all ingredients with enough water to just cover the mixture.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 120 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and through a fine mesh strainer, strain the broth.
Keep aside at room temperature to cool completely.
Transfer to a container and refrigerate overnight.
Remove solidified fat from the top of the chilled broth.
You can preserve this broth in the refrigerator for about 5-7 days or up to 3-4 months in the freezer.
Per Serving (Calories 221|Total Fat 4.4g| Net Carbs 0.38g| Protein 38.8g| Fiber 1.7g)
